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Accidental Sparkling Wine

I have a batch of Barbera in my wine rack that I bottled in October. I realized that I forgot to add potassium metabisulfate shortly after a few of my bottles exploded. When I began to work on rebottling and adding campden tablets to this wine earlier today, I took a taste... it was WONDERFUL! Unfortunately, the wine is bottled in standard bottles that are unsuited for the pressure of a sparkling wine. If I were to put these bottles in my fridge, would that be sufficient to stop the continuing fermentation, or would I still be cursed with exploding bottles?

Thanks,

Chris Hertling North Kansas City, MO

Reply to
Chris Hertling
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Gases like CO2 are generally more soluble at colder temps, so the wine could hold more in solution where it wouldn't be adding to the internal pressure. Also, whatever gas is present would be lower in pressure.

Fermentation is probably complete by now. Your borderline bottles have already blown.

I'd say sticking them in the fridge would reduce the rate of exploding bottles a lot. I'm not brave enough to say that you won't still be cursed. B-{)

Kirk

Reply to
Kirk Mitchell

Hello, Been there, done that.... I did put mine in the fridge and they did not pop on me (which is not to say they won't), but I believe the cooler temps did slow things down. However, when I did open one from the fridge...let's say most of the bottle ended up on my kitchen, not in my wine glass. Be careful with them. Darlene ;o)

Reply to
Dar V

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